I ended up adding a boatload of it, gosh perhaps maybe 1/3 to 1/2 c. of dry? I can't remember...and of course I didn't write it down.

I like the SMBC and have left it out all day and into the next day and the next. I didn't "fill" the cake, tho. And after about Day 3 if there was any cake left, then I just wrapped it tight and put it in the fridge.

SMBC is not a sweet or heavy icing and it was in a normal temp home. I wouldn't leave it out in the heat, or outside, tho.

add salt...no joke, just a pinch at a time, it takes away the sweetness but doesn't add the salty tast. I can make my favorite recipies to customers taste on sweetness just baised on how much salt is added.Hope this helps